Years ago now, in college, a bunch of friends got together one night and enjoyed some delicious white chicken chili. Up until that point, all I'd ever known for chili was my dad's. His version involves kidney beans, beef, and tomato. This was nothing like that. We all asked for the recipe. I cannot tell you how many times I've gone back to that email to reference it since that fall. Now, sick of searching my inbox, I share that recipe with you. (Ladies, if you're reading this, it might look just a little different. I've tweaked the seasonings just a hair and added in the changes we made that night. Extra beans, added corn, etc.)
2 T oil
1 pound diced, cooked chicken
1 onion, chopped
2 cloves garlic, minced
29 ounces chicken broth
1 can diced tomatoes and green chiles
1/4 t ground cumin
2 cans white beans
1 can corn or 1 cup frozen
salt and pepper to taste
lime, avocado, sour cream, tortilla chips, and cilantro for serving
1. Heat oil. Cook onion and garlic until soft.
2. Stir in broth, tomatoes, chiles, and cumin. Bring to a boil. Simmer 10 minutes.
3. Add chicken, corn, and beans. Simmer 5 minutes. Season with salt and pepper.
I'm planning on trying this in my new instant pot this week so I'll update with pictures and how to use that device successfully soon.